摘　要：L-甲硫氨酸是一种必需氨基酸，在食品、饲料、化妆品和药品中具有广泛的应用。目前，L-甲硫氨酸是唯一无法用微生物发酵法工业化生产的必需氨基酸，近年来，利用代谢工程提升L-甲硫氨酸产量受到国内外研究人员的普遍重视。本文主要分析了细菌中L-甲硫氨酸的生物合成途径及调控机制，着重分析了从高丝氨酸生物合成甲硫氨酸的三个关键步骤（即酰化、硫化和甲基化），并进一步对L-甲硫氨酸的生物合成提出展望，以期为L-甲硫氨酸的工业化生产提供指导。
关键词：L-甲硫氨酸；生物合成；调控机制
中图分类号：Q81                               文献标志码：ADOI：10.3969/j.issn.1007-7146.2024.05.003

Abstract: L-methionine is an essential amino acid with a wide range of applications in food, feed, cosmetics and pharmaceuticals. Currently, L-methionine is the only essential amino acid that cannot be industrially produced by microbial fermentation. In recent years, the use of metabolic engineering to enhance the yield of L-methionine has received widespread attention from researchers at home and abroad. In this paper, the biosynthetic pathway and regulatory mechanism of L-methionine in Corynebacterium glutamicum and Escherichia coli are analysed; three key steps (i.e., acylation, sulfurylation, and methylation) in the biosynthesis of methionine from hyper-serine are highlighted, and a further outlook on the biosynthesis of L-methionine is proposed with a view to providing guidance for the industrial production of L-methionine.
Key words: L-methionine; biosynthesis; regulatory mechanism
（Acta Laser Biology Sinica, 2024, 33(5): 408-417）